Title

What temp is best for the breads wheat, rye, and white.

Problem Scenario

I wanna find out what conditions is best for the three most common types of bread.

Broad Question

What temputure will be best for each type of bread.

Specific Question

What air temps is best for each type of bread.

Hypothesis

The best soures of temp for wheat will be the fridge, the best for white will be in heat and the best for rye will be in in room temp. I think this because bread that is the most natural and have the most vitiams in it will grow mold faster because they have a good growth ground. but with white bread and breads that have little vitiams do not give a good place for mold to grow.

Graph of Hypothesis

Variables

Temp
light
bread type

Independent Variable:

temp light and type of bread

Dependent Variable:

Mold per square cm

Variables That Need To Be Controlled:

The heat, type of bread, and the light.

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General Plan

• I will be doing this at school because i dont have a stable evierment at home for this project type.
• I will be testing how much mold is on each type of bread after 10 days.
• a leak in the eviorments like the air lock, i can solve this by putting muiltiable layers of saranrape on them. Also they all have to have the same amount of light, to solve this i will rap them in back paper same thikness all over.

Experimental Design

Controlled, manipulated experiment

What is your experimental unit?

The amount of bread mold on a slice of bread.

Number Of Trials:

i will have 3 pieces of 3 different kinds of bread for each evierment.

Number Of Subjects In Each trial:

There are 3 subjects for each trial, 3 picies of bread in each controlled eviroment.

Number of Observations:

There will be 30 observations for each eviroment, there are three eviroments so i will have a total of 90 observations.

When data will be collected

after 10 days non touched, 10 days is the average amount of mold growth for bread.

Where will data be collected?:

I have a family of eight people in my house so i dont want to take the risk of the bread being thrown out. I will have 3 of the slices of bread in Mr.Grove's fridge 3 on the counter in the closet coverd in saranrap to keep out any uncontroled varriable, then i will have 3 slices of bread each under the same light and the same distance apart from the light.

Comparative Study

Number Of Comparison Categories:

the three conditions or temp of air.

Number of Comparison Samples:

3 different samples freezing, heat, and room temp.

Number Of Observation In Each Sample:

3 different types of bread for each condition.

When data will be collected

March 15th

Where will data be collected?:

One will be collecvted in a fridge on on the counter and one under a constant heat source.

and Budget Table

Item	Number needed	Where I will get this	Cost
wheat	a loaf	hannaford	2.25
white	a loaf	hannaford	2.25
rye	a loaf	hannaford	2.25

Detailed Procedure

1. Gather matterials
2. Make eviroments for each slice of bread
3. Place three different types of bread in all three eviorments
4. after ten days i will go back and record data for each slice of bread
5. creat poster with all recoreded data

Photo List

3 pictures of each test. all three slices of bread in each one. all together 18 pictures.

Time Line

On the 5 of march i will put bread in place on the 11 i will check on them and on the 15th i will take them out and record data.

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Data Table

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Data Analysis

All expiriments failed i did not get a complete set of data i waited 10 days at first ( average time for mold growth)
With still no mold i waited a nother 10 and nothing.

Graphs

Photos

Fridge during expiriment

fridge resalts

heat during expiriment

heat resalts

room temp during expiriment

room temp resaluts

Results

Not one slice of bread had any singns of mold on them. There was suppose to be a full set of mold on each slice. Without the time to redo the expirement I had to drop it here and give my conclustion.

Conclusion

The Project had no out come. What was suppose to happen was that there was suppose to be one type of bread for each eviorment that had the least or almost no mold on it. Instead there was no signs of mold on any of the 9 slices of bread, so I concluded that this project was incomplete for a leak of backround resherch and knowlage of waht I was doing.

Benefit to Community and/or Science

If prodject had been complete this would have benifited familys heath and saving money because they wouldnt have to waist so much bread because depending on their likes and dislikes they could place the bread in the right place and right temp.

Background Research

Bread Mold Causes

Dont you hate it when you wake up in the morning and your really hungery and you got that golden buttery toast in your mind and you get down stairs ready to toast it. But you are stopped because there is this blue green and black fuzzy mold on the loaf of bread. Your mad your upset your morning is runined just because this fungi grows on your bread. I disided to do this project because My morning are always ruined to, i wanted to ssee if i could find a way to keep my bread lasting longer.

Mold is a member of the fungi kingdom, which is a separate categorization from plants and animals. Mushrooms also fall into this category. Fungi can be defined as a plant without chlorophyll, so it cannot get energy directly from the sun. This means that fungi must use other plants and animals as its food source. This is why bread mold is so common - because of the ingredients in bread, it is an excellent source of nutrition for many molds to grow and thrive. It also contains limited moisture content, which is why mold can grow so well instead of bacteria or yeast that requires higher moisture levels to survive.
Bread and mold often meet through the mold spores that are in the air. Although you cannot see them, there are probably millions in the air around you. These spores can accumulate in the dust around our home, which is kicked up through cleaning or even someone walking by. The spores can then settle on your bread and the bread molding process will begin. Mold will not only live and feed on bread, it will also reproduce there. This is why you see bread mold spread throughout your loaf if you let it sit there long enough. Mold reproduces as long as it has a nutrient source - sometimes it can double in size in an hour’s time.

Mold is a type of fungi that needs a nice dry place and has all the needs for fungi to grow. Fungi is a kind of plant that doesnt relie on the suns energy it survives off the matterials of other aninmals and plants. So this is what makes a loaf of bread such a great place for mold to grow. Mold grows from the mold spores in the air, like dust and other chlorophll. When the dust settles on the loaf of bread imiditly the mold growing procces begins. In some cases the proces is so fast that the amount can double in an hour at a time!

Molds grow in every color imaginable. Look for Rhizopus stolinifera (black bread mold) on old bread. Look for Penicillium camenbertii on blue cheese--it is what makes blue cheese blue. The green fuzz on oranges that have been around too long is also a Penicillium, from the same genera of organisms that gave us penicillin, that critical antibiotic. Fungi are a great boon to humankind. Without yeast, there would be no bread or beer. Fungi are used to make antibiotics, soy sauce, miso, sake, tufu,and many, many more foods. On the other hand, some of the most devestating plant diseases are caused by mold. The Irish Famine was caused by the potato blight, Phytophthera infestans. Most of the great American Chestnut forests where wiped out within 50 years by a fungus introduced into the U.S. in a tree planted in the New York Botanical Garden. Fungi are responsible for Trillions of dollars in damage every year from food spoilage around the world.
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"Bread Mold Causes." Bread Mold Causes. N.p., n.d. Web. 19 Mar. 2013.

Abstract

I dicided to do my project when one Morning i was reallly hungry and i was all excited for a slice of toast so i went down stairs and looked into the fridge pulled out the bread and it was all moldy. I was pretty upset because we had nothing else to eat so that day at school i dicided to see how to keep my bread good. I though that it would be a fun project because i always wondered about the mold that grows on bread. I had predicted that the wheat bread would do that best in the fridge because its the most natural bread i could think of and white would be the best in the heat, because it has the least additives. When i set up my Project I guess i didnt know all about it so much because after ten days i went to look at my bread and there was no mold on any slices. I thought that maybe it just wasent enough time so i put them in for anouther ten days and still there was no mold on the bread. By now i didnt have enough time to redo my project, so i had to stop here. I went back on the enternet and found a webset that told me a good way to get mold growing on bread faster. what it said was to take a cotten swob and wipe it in some dust around the house then run it on each slice of bread and then sprinkle some water on the bread to give it a good serfive to grow mold.
If i was to redo my project i would have taken each slice and follow the proceder that the websight i found said to do.